These cute mini pineapple upside-down cheesecakes are a delightful treat! With a creamy filling and a sweet pineapple topping, they’re perfect for parties or a fun dessert at home.
Who can resist a mini version of a classic? I love how easy they are to share—and let’s be real, one just isn’t enough. 😉 Try serving them with a little whipped cream on top!
Key Ingredients & Substitutions
Graham Cracker Crumbs: These create the base for your cheesecake. If you’re gluten-free, try using crushed gluten-free cookies or almond flour mixed with a bit of butter instead!
Cream Cheese: The heart of the cheesecake! If you’re aiming for a lighter version, use neufchâtel cheese, or for dairy-free, consider vegan cream cheese options. Adjusting texture can be tricky, so keep that in mind.
Pineapple Rings: Canned pineapple works best for this recipe, but fresh pineapple can also be used for a fresher taste. Just ensure it’s properly drained and cut into even rings.
Granulated & Brown Sugar: Both sugars help create the right sweetness and flavor. You can substitute brown sugar with coconut sugar for a different flavor, or use a sugar substitute for a lower-calorie option.
How Do I Prevent Cheesecakes from Cracking?
Cracks in cheesecakes can be a common issue, but there are ways to avoid them! First, mixing the cream cheese too much can incorporate air and cause cracks. So, beat just until smooth.
- Consider baking in a water bath for even baking and moisture. Wrap the muffin tin with aluminum foil and place it in a larger pan filled with hot water.
- When baking is done, turn off the oven and slightly crack the door to let steam escape slowly; this helps prevent shock and cracks.
Mini Pineapple Upside-Down Cheesecakes
Ingredients You’ll Need:
For the Crust:
- 1 cup graham cracker crumbs
- 1/4 cup unsalted butter, melted
For the Cheesecake Filling:
- 2 cups cream cheese, softened
- 3/4 cup granulated sugar
- 1 teaspoon vanilla extract
- 2 large eggs
For the Topping:
- 1 can (8 oz) pineapple rings, drained
- 1/4 cup brown sugar
- 1/4 cup pineapple juice (from the can)
- Maraschino cherries for garnish (optional)
How Much Time Will You Need?
This lovely dessert requires about 15 minutes of prep time, 25 minutes for baking, plus a chilling time of at least 4 hours (or preferably overnight). So, in total, you’ll spend about 45 minutes in preparation and baking before you can enjoy these cheesecakes!
Step-by-Step Instructions:
1. Preheat the Oven:
Start by preheating your oven to 325°F (160°C). While it’s heating up, line a muffin tin with cupcake liners or lightly grease it. This will help prevent your cheesecakes from sticking!
2. Make the Crust:
In a bowl, mix together the graham cracker crumbs and melted butter until all the crumbs are moistened. Take about 1 tablespoon of this mixture and press it firmly into the bottom of each muffin cup. This will be the tasty crust for your cheesecakes!
3. Prepare the Filling:
In a mixing bowl, use an electric mixer to beat the softened cream cheese until it’s nice and smooth. Next, add the granulated sugar and vanilla extract, mixing until everything is well combined. Then, add the eggs one at a time, mixing just until incorporated with each addition.
4. Assemble the Cheesecakes:
Place a pineapple ring on top of each graham cracker crust you made earlier. Sprinkle a little brown sugar over the pineapples for added sweetness. Now, carefully pour the cheesecake filling over the pineapple and crust until just to the top of the crust.
5. Bake:
Pop the cheesecakes into the oven and bake for about 20-25 minutes. You’ll know they are ready when the edges are set but the center still has a slight jiggle. Once they’re done, turn off the oven and leave the door slightly ajar, letting them cool inside for about 1 hour. This helps prevent cracking!
6. Chill:
After cooling, take the cheesecakes out of the oven and refrigerate them for at least 4 hours, or ideally, overnight. This chilling time is key for the best texture!
7. Serve:
When you’re ready to enjoy, carefully run a knife around the edges of the cheesecakes and gently lift them out of the muffin tin. If you’d like, top each cheesecake with a maraschino cherry for a lovely finish. Dig in and enjoy your delicious mini pineapple upside-down cheesecakes!
Can I Use a Different Type of Fruit?
Absolutely! If you want to customize your cheesecakes, you can substitute the pineapple with other fruits like peaches, mangoes, or strawberries. Just make sure the fruit is drained properly if it’s canned or well-prepared if fresh to avoid excess moisture in the cheesecakes.
What If I Don’t Have Graham Cracker Crumbs?
No problem! You can use crushed cookies like digestive biscuits, vanilla wafers, or even chocolate cookies for a different flavor. Just mix them with melted butter in the same way as the graham crackers for a tasty crust!
How to Store Leftover Mini Cheesecakes?
Store any leftovers in an airtight container in the refrigerator for up to 4 days. If you want to keep them longer, you can freeze them! Wrap each cheesecake in plastic wrap and place in a freezer-safe container or bag for up to 2 months. Thaw in the fridge overnight before serving.
Can I Make These Cheesecakes Without Eggs?
Yes, you can! Substitute each egg with 1/4 cup of unsweetened applesauce or a store-bought egg replacer. This will maintain the creaminess without affecting the flavor too much!
